TVP - textured vegetable protein

In the land of protein I consider TVP a most convenient staple. It does not need to be refrigerated, or kept in the freezer. Simply add water or other liquid flavouring and it's good to go. To rehydrate, add 3/4 to 1 cup (180 to 250mL) of boiling water to 1 cup of TVP and let it stand for 10 minutes or until the water is absorbed. Once rehydrated, TVP granules can be used as a substitute for ground beef in recipes such as chili, spaghetti sauce, and tacos. I keep it in a mix I have had for years, as a jar with the following label:

Macaroni & TVP Skillet Mix

INGREDIENTS:
* 2 cup dry elbow macaroni
* 1 cup Dry TVP
* 3 tbsp dried minced onion
* 2 tbsp dried parsley
* 2 tsp dried basil
* 3 tbsp brown sugar
*1 Tbsp dried garlic minced
* ½ tsp chili powder

PREPARATION:
One jar or can tomatoes with 2 cups water into a large skillet and bring to a boil. Add Mix. Simmer, covered for 15 min. until macaroni is tender, stir occasionally. Add more water if necessary. Optional: ¾ cup grated Parmesan mixed in and 1/2 cup milk or cream.